Suruli puri recipe | How to make suruli poori | Sweet and khara suruli puri
By Latha on June 20th, 2017
Karnataka style suruli puri or suruli poori recipe explained with step by step pictures. This is an authentic and traditional sweet and khara recipe from Karnataka. Suruli puri or suruli poori is prepared using maida or all purpose flour, ghee, milk and sugar.
Coming to the name suruli puri, "suruli" translates to coil in Kannada language and "puri or poori" is a common name for deep frid snacks. This recipe is very similar to badam puri and badusha (saat) recipes. The best part with this recipe is you can make it either sweet or spicy. So if you have a sweet tooth go ahead with sweet version. And if you prefer spicy snacks then khara version should be your choice.
This recipe is from my dear Prema chikkamma (aunt). She is an expert in cooking and she is very interested in cooking. She keeps trying new recipes and she prepares in large quantity with ease.
If you are looking for more sweet recipes then do check Carrot badam payasa, pineapple payasa, hurigadale unde or fried gram laddu, kesari bath, easy carrot halwa, easy milk peda, badam burfi, coconut burfi, sihi appa or sweet paddu recipes.
If you are looking for more deep fried snacks or fritters recipes then do check my mangalore buns, doddapathre bajji, crispy chilli bajji, goli baje, stuffed mirchi bajji, masala vade, banana chips, potato chips, kayi vade, maddur vada and many more recipes.
Preparation time: 20 min
Cooking time: 30 min
Serves: 20
Ingredients (sweet version): (measuring cup used = 240ml)
- 4 cup maida or all purpose flour
- 1/2 cup ghee
- 1 cup milk
- 2 cup sugar
- A pinch of cooking soda
- A pinch of cardamom powder
- Salt as per your taste
- Oil for deep frying
Ingredients (spicy version): (measuring cup used = 240ml)
- 2 cup maida or all purpose flour
- 1/4 cup ghee
- 1/2 cup milk
- 1 - 2 tsp chili powder
- Small pinch of baking soda
- Salt as per your taste
- Oil for deep frying
Instructions for making suruli puri (sweet version):
- Sieve and take maida flour in a wide bowl. Add in salt, baking soda and ghee.
- Rub and mix well. Next add in milk little by little.
- Knead it well.
- Prepare a soft and stiff dough. The dough consistency should be harder than chapathi dough. Close the lid and rest it for 15 minutes.
- Meanwhile take 2 cup sugar, 1 cup water and cardamom powder in a container. Boil until you get one string consistency. That is when you check the sugar syrup in between thumb and index fingers you shall get a string. Or we need thick sugar syrup, which crystalises once it is cool.
- Next take a big orange sized ball from the dough. Roll it into a thin sheet or like a chapathi. Cut and make lines as shown in the image.
- Roll it loosely, press and seal the edges lightly. Roll it in such a way that a roll having cross lines or openings.
- Now deep fry the rolled pooris under medium flame.
- Once the bubbles are stopped, take them out. Next sprinkle sugar syrup over the deep fried puris using a spoon. Wait until cool and serve.
Instructions for making suruli puri (spicy version):
- Sieve and take maida flour in a wide bowl. Add in salt, baking soda, red chili powder and ghee. Rub and mix well.
- Next knead it well and prepare a soft but stiff dough by adding the milk little by little.
- Next take a big orange sized ball from the dough. Roll it into a thin sheet or like a chapathi. Cut and make lines as shown in the image. Roll it loosely, press and seal the edges lightly. Roll it in such way that a roll having cross lines or openings.
- Now deep fry the rolled pooris under medium flame.
- Once the bubbles are stopped, take them out and enjoy with a cup of tea.
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